Monday, October 3, 2011

I make samosa very rarely,though I love the process of making. Making cones and stuffing them and make them to triangular pockets and the most important thing, eating it hot . I even love to order it when I go to the restaurants, but again I go with the majority, what hubby and kiddo likes to order. One of the best thing I love in samosa is peanuts. I just love it! And I should also mention I love onion samosas,though I have tasted only once, but want to try that as well soon. Juicy onions inside crispy outer wrap. Coming to this samosa recipe below, I followed the outer wrap recipe form a cookbook. But as far as stuffing masala is concerned no such thing,just made it the way I like.

For the Dough

Method

In a bowl, mix maida,rava,salt,baking powder and oil to a crumbly mixture. Add enough water and make a stiff yet smooth dough(no cracks). Knead for 5-7 minutes and make the dough elastic and keep a side for 1/2 hour or until you prepare the masala stuffing.Keep it cling wrapped to avoid drying.

Pressure cook potato and peas+peanuts until soft. Peel the skin of the potato and chop it roughly. Heat a pan in with oil and season with jeera/ajwain.Add ginger and sliced onion and fry for 2 minutes in medium flame. Add cooked peanuts and the green peas.Add the masala powders(red chilli, dhaniya, garam masala and chat masala) and give a quick stir.

Add 1/4 cup water and cook for 2 minutes. Add potato and mix well. Add the coriander leaves and fry for 2 minutes or until the masala is ready.Neither too dry nor watery too.

Now again give a gentle knead to the dough and divide into medium sized balls(12-14).Roll into a thin circle and cut it into 2 equal parts with knife. Apply water in the straight edge.

Now make a cone by joining along the straight edges by overlapping them as shown in the picture. Spoon the stuff until 3/4 th of the cone.

Close the cone and seal it properly. Repeat until you finish making all the samosas. You can first roll all the balls and cut them into two and keep,then proceed to the next steps.

Heat oil until hot and drop 3-4 samosas at a time and cook in medium flame to ensure even cooking,until golden brown. Drain in paper towels.

Notes

Until you deep fry the samosas, keep it covered to avoid drying.

You can freeze the samosas or keep in the fridge for frying it in later part of the day.

Enjoy these hot hot samosas with either green chutney or tomato sauce!

Wow that looks super yumm, i hardly make even though we love it here as i too think it is so difficult to make the cone shape plus when ever i make them i am in the kitchen half day full busy with them.